Around the Table
When you serve a special meal buffet style, plenty of room remains on the table for a wonderful centerpiece. This idea works
well on a round or square dining table, or you could pair them up on a rectangular table. When choosing the size of your wreath,
remember that the edge of it should lie in front of each place setting without getting in the way.
- Mark the place settings with florist foam pedestals (available at crafts stores) or 2-inch cubes of florist foam. Moisten them, and cover each with a layer of damp green decorative sheet moss. Snuggle them into the wreath in the appropriate places, fastening them with florist wire, if needed.
- Cut rose stems 2 inches below the blooms. Push them into the foam holder so they're touching each other. Cluster button mums and fall leaves around the roses. Rest a small pear against each form, securing it with a florist pick or cutoff wooden skewer.
- Fill the wreath center with colorful leaves gathered from the yard. Mound them up a bit so they're visible to seated guests. Select the prettiest, and tuck one into each folded napkin.
- Welcome each guest with a personalized invitation to the table. Purchase autumn-inspired place cards, or create your own. Then insert them between the vines of the wreath.
- Large oak leaves make wonderful decorations under glassware. For extra sparkle, coat them with metallic spray paint. We used a burnished brass color for a warm luster.
The Goods: Here is the list of materials for the centerpiece.
- florist foam pedestals or 2-inch cubes of florist foam (1 for each place setting)
- green decorative sheet moss
- grapevine wreath
- 22-gauge florist wire
- roses in 2 complementary shades (3 for each place setting)
- button mums (5 to 8 for each place setting)
- colorful leaves
- pears (1 for each place setting)
- florist picks or wooden skewers
- place cards
- metallic spray paint
"Thanksgiving Door Wreaths and Centerpieces" is from the November 2005 issue of Southern Living.
Ellen Ruoff Riley
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